Professional Cook 1 Institutional Entry Certificate
Dawson Creek, Canada
Advanced Certificate
DURATION
1 year
LANGUAGES
English
PACE
Full time, Part time
APPLICATION DEADLINE
EARLIEST START DATE
Sep 2027
STUDY FORMAT
Key Summary
About: The Professional Cook 1 Certificate at Northern Lights College follows the Skilled Trades BC curriculum. You'll learn vegetables, soups, sauces, meat, fish, poultry, cold kitchen, desserts, baking and pastry, plus menu planning, costing, food safety, sanitation and storage. Level 1 begins in a supervised kitchen. After the Certificate of Qualification exam, successful students get 600 hours of work-based training toward 1000 hours required for Skilled Trades BC Level 1 certification. Keywords: culinary.
Career Outcomes: Graduates work as cooks in camps, institutional kitchens, restaurants, hospitals and catering, can advance to supervisory, lead cook, pastry cook, station chef or food-service manager.
The Professional Cook program follows the Skilled Trades BC prescribed course curriculum for institutional entry to Professional Cook 1. Students will perform all phases of kitchen activities, including the preparation and presentation of vegetables, soups, sauces, meat, fish, and poultry; cold kitchen items; desserts, baking, pastry, basic menu planning/costing, as well as knowledge of safety, sanitation, and food storage.
Students also gain valuable knowledge of human and customer relations, which will enable them to become leaders in their field. Level 1 starts in a fully supervised environment with students performing basic cooking and food preparation tasks.
There is a Skilled Trades BC Certificate of Qualification (C of Q) exam at the end of this level of training. Upon successful completion of the certificate of qualification exam, Professional Cook 1 students will receive 600 hours of work-based training toward their required 1000 hours for Skilled Trades BC Level 1 certification.
Professional Cooks work in a variety of settings including: camps, institutional kitchens, family restaurants, hotels, cruise ships, ferry boats, resorts, nursing homes, hospitals, catering operations, and airlines.
